ISO: Grilled Fish or Seafood Recipes

[Wienie]

Well, the temperature is finally warming up a bit here in Wisconsin and we are ready to grill.
I'm looking for recipes for grilled fish or seafood. The only problem is, I can't serve a strong smelling/tasting fish ie: salmon, tuna,catfish etc. The strong smell grosses my sister out, and she won't touch it.
I'm just not coming up with too many other types of fish that can be grilled, nor do I have any good recipes for grilling them. Seafood would be easier, but nothing in my recipe file is grabbing me.
Anyone have some ideas??
Jeanne W.

[Gail]

Do you have access to mesquite charcoal? If so, just about any fish tastes good grilled this way. Simply brush a bit of margarine on your fish and sprinkle with paprika and grill a total of ten minutes per inch of thickness. Something very thin, like certain filets, may only take about 3 minutes. We've used this method repeatedly with shrimp or scallops on a skewer (those I lace with teeny pieces of bacon for flavoring, which we usually don't eat), trout or steelhead filets (skin still on, which once "blistered" on the grill will facilitate the meat pretty much just sliding off the skin when eating), salmon, halibut, mahi mahi, catfish, snapper, tilapia, bass and swordfish to name a few. Easy and always tastes good. Take note though that you may have to grease the grill and handle with great care if you're cooking something thin and delicate like tilapia, sole, or snapper.

[Cathy]

What about Red Snapper? We just marinate it in Yoshida sauce for a couple hours. It's great. If you ever want to do a really simple salmon recipe, marinate it in S&W Fajita sauce for an hour or so. Yes, I said Fajita. It is wonderful. We stumbled across this one night when we were looking for something different and thought, what the heck. Now it has become a favorite. Here in the Northwest, salmon is on our table usually twice a week so we are always experimenting with sauces and marinades.

[Wienie]

Cathy, what is Yoshida sauce?
JW

[pipely]

Fish tacos are really great! Place the grilled sea bass or halibut on a corn tortilla. Sprinkle fish with fresh lime juice. Top with a little mayonnaise, tarter sauce or fat free sour cream. Top with finely shredded cabbage. The ready-made angel hair cole slaw mix is easy. Add some fresh pico d gallo or chunky salsa, shredded cheese and avocado slices. Yum! These are really good!

[lanie]

Cathy - what is 'S & W'? Could one use a regular Fajita sauce? Curious about the Yoshida sauce too?

Gail - would mesquite chips in a smoke box do the same thing? Which fish do you
prefer?

Elaine http://www.cookinglight.com/bbs/smile.gif

[Anne]

Hi Wienie. I would guess you might be able to get fresh walleye in your part of the country? This is an excellent mild fish for grilling. Try it with a touch of lemon, tamari, butter, and dill. If you can find halibut, it makes excellent kabobs along with fresh pineapple, onion, and a terriyaki marinade.

[sneezles]

How about a shrimp recipe? We love this one, it's from the Fusion Cookbook:

Firecracker Shrimp
1 lb. large shrimp
1/4 cup minced green onion
1/4 cup chopped fresh cilantro
2 tbs minced garlic
1 tbs minced fresh ginger
1 tsp grated tangerine zest
1/2 cup hoisin sauce
2 tbs thin soy sauce
2 tbs honey
1 tbs dark sesame oil
1 tbs white wine vinegar
1 tbs Asian chile sauce
1 tbs white sesame seeds, lightly toasted

Using scissors, cut the shrimp shells along the back and rinse away the veins, leaving the shell intact. In a bowl, combine all the remaining ingredients and stir well. Reserve 1/4 cup sauce to sprinkle over the shrimp after they are cooked.

Using your fingers, insert the remaining sauce under the shells and marinate for 1 hour.

If using a barbeque, gas-preheat to 350º; charcoal or wood, prepare a fire. When the grill is ready (woood or charcoal fire is ash-covered) brush the rack with oil and place the shrimp on it. Grill about 2 minutes on each side, brushing with more marinade throughout the cooking process, until the shells turn pink and the shrimp feel firm. Be sure not to overcook the shrimp. Remove from the grill and toss with the reserved marinade. Serve with baby greens and blue cheese-pecan dressing.
(Have the recipe for that as well.)This dish can also be served cold but I prefer them hot.



[This message has been edited by sneezles (edited 04-20-2001).]

[Gail]

Lanie,

In all honesty, I'm totally unfamiliar with smoke boxes, so I can't answer that one. I can tell you that we've tried mesquite chips rather than charcoal and didn't feel they gave as good results. Really, the method tastes good on most any fish, but I guess I'm kinda partial to using it for trout filets.

S & W, by the way, is a California manufacturer which specializes in fruit and vegetables. Though I haven't used the particular product mentioned, I'd imagine another brand would work.

Oh, and Yoshida Sauce is a thick, kinda gooey marinating sauce you can use on all kinds of things. A Hawaiian friend of ours uses it to make the best Teriyaki wings. Seems to me it's basically a soy/miso kinda taste but with a sweetness. I guess you'd call it a teriyaki sauce, hmm, but it's not to be confused with that runny stuff that comes in a soy sauce bottle.

...which reminds me-- some fish is also good with a yellow miso glaze. Seems to me I have a recipe for cod with a miso glaze which I got from Epicurious a while back. (not grilled though) And wasn't there also something in the recent CL?


[This message has been edited by Gail (edited 04-20-2001).]

[Wienie]

Thank you all for your great ideas.
After discussing this with my sister, she voted for Gail's simple mesquite grill, of course with Cod or Haddock (nothing stinky, you know). The other ideas I'm definately saving for our next grill.
Sneezles, your shrimp recipe sounds fantastic, nice and spicy. Can't wait to try it.
Thanks again, everyone.
Have a great food weekend http://www.cookinglight.com/bbs/biggrin.gif!
Jeanne W.